T/CCFAGS 006-2022 Active Group standards

T/CCFAGS 006-2022 Requirements for Production Evaluation of Edible Agricultural Products Suppliers - Plant Category

T/CCFAGS 006-2022

Publish Date: 2022-11-01 Implement Date: 2023-01-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CCFAGS 006-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: The comprehensive organization and management of the company (enterprise)

Publish Date: 2022-11-01

Implement Date: 2023-01-01

Scope

Scope: This document specifies the evaluation requirements for the legality of the production process, food safety management systems, good operating practices, food hazard control, and social responsibility of suppliers of plant-based edible agricultural products. This document is applicable to retail and catering enterprises conducting inspections and evaluations of edible agricultural product suppliers' planting bases and production sites, as well as to fruit and vegetable planting bases and enterprises that wish to improve their food safety management capabilities and sustainable development levels. Other types of enterprises may refer to and implement it accordingly. Main technical content: This standard draws on the experience of international standard organizations and global good agricultural practice standards, taking into account relevant Chinese standards and requirements, and formulates operational standards that meet the needs of small and medium-sized suppliers in China to improve their food quality and safety management levels. Preface III1 Scope 2 Normative Reference Documents 3 Terms and Definitions 4 Legality Requirements 4.1 Legal Qualifications 4.2 Legal Production and Operation Activities 4.3 Legal Subcontracting (Where Applicable) 4.4 Audit Integrity and Prevention of Under-the-Table Practices 4.5 Strictly Prohibit the Illegal and Unregulated Use of Pesticides 5 Food Safety Management System 5.1 Record-Keeping System 5.2 Traceability 5.3 Corrective Actions and Corrective Measures 5.4 Customer Food Safety Requirements 5.5 Food Safety Incident Management 5.6 Purchasing 5.7 Self-Assessment 5.8 Regular Inspections 6 Good Operating Practices 6.1 Personal Hygiene 6.2 Planting History and Site Management 6.3 Animal Control 6.4 Cleaning and Disinfection 6.5 Water Requirements 6.6 Reproductive Materials 6.7 Fertilizer Use 6.8 Phytosanitary Produc